Roasted Asparagus with Balsamic Browned Butter

Roasted Asparagus with Balsamic Browned Butter Recipe
Photo: Raymond Hom; Styling: Pamela Duncan Silver
Toss roasted asparagus in browned butter, seasoned with soy sauce and a splash of balsamic vinegar, for a super easy side dish that's big on flavor.


8 servings (serving size: 5 spears)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 7 Minutes
Total: 25 Minutes

Nutritional Information

Calories 45
Fat 3 g
Satfat 1.8 g
Monofat 0.9 g
Polyfat 0.2 g
Protein 1.9 g
Carbohydrate 3.9 g
Fiber 1.7 g
Cholesterol 8 mg
Iron 0.7 mg
Sodium 134 mg
Calcium 18 mg


40 thick asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons lower-sodium soy sauce
1 teaspoon balsamic vinegar


1. Preheat oven to 400°.

2. Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

3. Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.


Finish the asparagus just before serving dinner. Cooking the butter until it browns slightly gives the dish a nutty flavor; watch carefully, though, since it can burn easily.

David Bonom,

Cooking Light

October 2013
Also featured in: Cooking Light, September 2001;
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